Today it is ninety four degrees in my neighborhood...
Hot enough to fry an egg
on the hood of a car...
Hot enough to slide around in your chair at school,
or so my kids told me...
Stifling...
Oppressive...
Smokin' hot...
Mr. Skilling says that the temps will fall
to only eighty degrees tomorrow...
He'd better be right...
As we head into this holiday weekend,
I thought I'd share the perfect iced coffee recipe
for you to enjoy as you watch your family frolic in the pool,
as you sway on your porch swing
or as you watch your fave
guilty pleasure on the boob tube...
Mine would be "Extra Virgin"
on the Cooking Channel...
Super babe, Debi Mazar,
and her hot Italian husband,Gabriele
cook up a storm in their villa in Tuscany
or at their apartment in New York...
They are glam, in love
and great cooks...
Anyway, this iced coffee recipe,
courtesy of Pioneer Woman,
is very easy and worth the wait
for the grounds to steep...
Perfect Iced Coffee
Prep Time |
Servings 24 | Difficulty Easy |
Ingredients
- 1 pound Ground Coffee (good, Rich Roast)
- 8 quarts Cold Water
- Half-and-half (healthy Splash Per Serving)
- Sweetened Condensed Milk (2-3 Tablespoons Per Serving)
- Note: Can Use Skim Milk, 2% Milk, Whole Milk, Sugar, Artificial Sweeteners, Syrups...adapt To Your Liking!
Preparation Instructions
(Adapted from Imbibe Magazine)In a large container, mix ground coffee with water. Cover and allow to sit at room temperature eight hours or overnight.
Line a fine mesh strainer with cheesecloth and set over a pitcher or other container. Pour coffee/water mixture through the strainer, allowing all liquid to run through. Discard grounds.
Place coffee liquid in the fridge and allow to cool. Use as needed.
To make iced coffee, pack a glass full of ice cubes. Fill glass 2/3 full with coffee liquid. Add healthy splash of half-and-half. Add 2-3 tablespoons sweetened condensed milk (can use plain sugar instead) and stir to combine. Taste and adjust half-and-half and/or sweetened condensed milk as needed.
Have a wonderful Labor Day Weekend!!
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